Name: Olive Salad with Pomegranate and Walnuts Recipe
Prep time: 20 min
Total time: 1 h 20 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons paprika paste; 3 tablespoons olive oil; 2 tablespoons pomegranate molasses; 1 teaspoon pul biber Aleppo pepper; 1 teaspoon dried thyme; 1/2 teaspoon salt or to taste; 1 medium onion thinly sliced; 1 bell pepper or red paprika pepper julienned; 1 cup olives mixed or your choice, pitted (about 150 grams); 1/2 cup walnuts roughly chopped (about 50 grams); 1/4 cup fresh parsley chopped; Seeds of 1 pomegranate for garnish

Jump to Recipe·5.1 from 30 reviews

If you’re craving something vibrant and lively, this Olive Salad with Pomegranate and Walnuts will absolutely sweep you off your feet! Imagine the briny bite of olives mingling with the sweet-tart pop of pomegranate seeds and the earthy crunch of walnuts, all draped in a dazzling Turkish-inspired dressing. It’s a salad that doesn’t just complement your meal—it steals the show with its colors, textures, and Mediterranean flavors. Whether you feature it as a light lunch or a dazzling side dish at a gathering, the Olive Salad with Pomegranate and Walnuts always delivers a burst of freshness and heartiness in every bite.

Ingredients You’ll Need

Olive Salad with Pomegranate and Walnuts Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in its balance, and every ingredient serves a purpose! With only a handful of simple items, each offers either depth, a punch of flavor, or a splash of color. Let’s highlight how they work together to make Olive Salad with Pomegranate and Walnuts irresistibly good!

Paprika Paste: Adds a smoky, spicy kick that anchors the salad’s dressing with rich umami notes.
Olive Oil: Lends silkiness and helps meld all the bold flavors together beautifully.
Pomegranate Molasses: Gives a tangy, sweet complexity that’s the dish’s not-so-secret flavor booster.
Pul Biber (Aleppo Pepper): Provides gentle, fruity heat that’s never overpowering.
Dried Thyme: Brings a subtle herbal aroma, echoing classic Mediterranean tones.
Salt: Essential for balancing the sweet and savory notes, enhancing overall flavor.
Onion: Thinly sliced for a mild bite and delicate crunch.
Bell Pepper or Red Paprika Pepper: Offers sweetness, color, and a welcome crisp texture.
Olives (mixed or your favorite variety): The star ingredient, delivering briny, savory goodness.
Walnuts: Add warmth and a satisfying nutty crunch—don’t skip these!
Fresh Parsley: Brightens the salad with freshness and color.
Pomegranate Seeds: A finishing flourish for juicy bursts of sweetness and a wow-factor visual.

How to Make Olive Salad with Pomegranate and Walnuts

Step 1: Prepare the Dressing

Start by assembling your flavors: In a spacious mixing bowl, whisk together the paprika paste, luscious olive oil, tangy pomegranate molasses, pul biber, dried thyme, and a sprinkle of salt. You’re creating a fragrant, bold dressing that will set the personality for your Olive Salad with Pomegranate and Walnuts. Make sure everything is well blended, as this will be the heart of your salad!

Step 2: Massage the Vegetables

Next, toss your thinly sliced onion and julienned bell pepper into the bowl. Now, don’t be shy—use your hands to gently massage the vegetables with that robust dressing. This isn’t just for flavor; it softens the veggies slightly and helps them soak up every last drop of those savory, tangy notes.

Step 3: Combine with Olives and Walnuts

Toss in the pitted olives and roughly chopped walnuts. Give everything a gentle turn with a spatula or your hands, ensuring all the luscious bits get coated. This mixture is where the contrast of flavors and textures truly begins to sing, giving Olive Salad with Pomegranate and Walnuts its signature appeal.

Step 4: Add Fresh Parsley

Sprinkle in the chopped parsley for a splash of color and a hit of fresh, grassy flavor. Fold it in evenly so every bite gets a fleck of green brightness to lighten up the rich, savory tastes beneath.

Step 5: Garnish and Serve

Transfer the finished salad to your prettiest serving dish. Scatter the jewel-like pomegranate seeds generously across the top—they’re not just eye candy, but add a cheery pop of juiciness with every forkful. Serve right away if you’re in a hurry, or let it marinate in the fridge for an hour for deeper flavors!

How to Serve Olive Salad with Pomegranate and Walnuts

Garnishes

A handful of extra parsley, a final drizzle of olive oil, or even a light sprinkle of pul biber make exquisite toppings. The vibrant pomegranate seeds already add plenty of color, but a touch of flaky sea salt or some crumbled feta (if not keeping it vegan) can take Olive Salad with Pomegranate and Walnuts completely over the top.

Side Dishes

Serve this alongside pillowy pita wedges, fresh baguette slices, or even crisp pita chips to scoop up every last bit. It’s also fabulous beside grilled chicken, lamb, or halloumi. The balance of briny, sweet, and nutty makes Olive Salad with Pomegranate and Walnuts a versatile partner for all sorts of Mediterranean and Middle Eastern mains.

Creative Ways to Present

For gatherings, try layering the salad in clear jars or small glass cups for a show-stopping appetizer. Top crostini with a spoonful of Olive Salad with Pomegranate and Walnuts and a sprinkle of feta for the ultimate cocktail party bite. You can even wrap it in lettuce leaves for a fun, hand-held snack!

Make Ahead and Storage

Storing Leftovers

Just pop any leftover Olive Salad with Pomegranate and Walnuts into an airtight container and refrigerate—it keeps beautifully for up to three days. The salad gets even more flavorful as it sits, so you might find it tastes best on day two!

Freezing

While you can technically freeze most salads, I recommend enjoying this one fresh for the best texture. The veggies and pomegranate seeds lose a little of their lovely crunch and juiciness after thawing, and the nuts may soften too much. Make just enough so it can be savored within a few days!

Reheating

No need to reheat—Olive Salad with Pomegranate and Walnuts is meant to be served chilled or at room temperature! This makes it a fuss-free addition to any gathering or meal prep lineup. Simply give it a gentle toss before serving to refresh the flavors.

FAQs

Can I use green or black olives only?

Absolutely! While mixed olives add complexity, you can go with solely green or black based on what you love or have on hand. Just make sure to use high-quality, pitted olives for the best taste and ease.

What can I substitute for pomegranate molasses?

If you don’t have pomegranate molasses, a combination of lemon juice and a bit of agave syrup or honey makes a nice stand-in. This blend offers a similar sweet-tart depth, staying true to the flavor profile Olive Salad with Pomegranate and Walnuts is known for.

Can I make this salad ahead for a party?

Yes—Olive Salad with Pomegranate and Walnuts really shines when made ahead! Prepare it early in the day, cover, and refrigerate. Letting it marinate amplifies the flavors, so your guests will rave about every bite.

Is there a way to make this nut-free?

You can easily omit the walnuts if there are allergies in your crowd. For added crunch, try sunflower or pumpkin seeds—or just pack in a few extra veggies. It will still be delicious and lively.

What’s the best way to pit olives for this salad?

If your olives aren’t already pitted, gently press them with the flat side of a chef’s knife until they split, then remove the pits by hand. This method is quick, easy, and helps keep your Olive Salad with Pomegranate and Walnuts prep stress-free.

Final Thoughts

If you’re in the mood for a salad that dazzles with every forkful, you simply have to make Olive Salad with Pomegranate and Walnuts. Its medley of bold, fresh, and tangy flavors is just waiting to find a place at your table. Give it a try, and don’t be surprised when it becomes a staple for celebrations and simple meals alike!